Roasted Pepper, Kalamata, and Prosciutto Pasta

Roasted Pepper, Kalamata, and Prosciutto Pasta Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro
Wide, flat pappardelle pasta creates a refined presentation: Its cascading quality gives the dish more height. If you can't find pappardelle, substitute a short pasta, such as cavatappi or penne. You can complete steps 1 through 3 up to a day ahead.

Yield:

6 servings (serving size: 1 1/4 cups pasta mixture and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 343
Caloriesfromfat 29 %
Fat 11.2 g
Satfat 2.8 g
Monofat 6.3 g
Polyfat 1.4 g
Protein 14.5 g
Carbohydrate 46.2 g
Fiber 4.3 g
Cholesterol 16 mg
Iron 3 mg
Sodium 707 mg
Calcium 111 mg

Ingredients

3 red bell peppers (about 1 1/2 pounds)
1 yellow bell pepper
1/3 cup pitted kalamata olives, quartered
2 tablespoons capers
2 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon rind
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup chopped fresh flat-leaf parsley
4 ounces prosciutto, sliced into 1/8-inch strips
6 cups hot cooked pappardelle pasta (about 12 ounces uncooked pasta)
6 tablespoons (1 1/2 ounces) shaved Parmigiano-Reggiano cheese
Parsley sprigs (optional)

Preparation

Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips.

Combine olives and next 6 ingredients (olives through black pepper) in a bowl. Add bell pepper strips and chopped parsley; toss gently to combine.

Cook prosciutto in a large nonstick skillet over medium heat 3 minutes or until crisp; remove from pan. Add bell pepper mixture to pan; cook over low heat 3 minutes or until heated.

Place pasta in a large bowl. Add bell pepper mixture and prosciutto; toss gently to combine. Sprinkle with cheese. Garnish with parsley sprigs, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Kathryn Conrad,

September 2002
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